Meat from 1 roast chicken (without skin), finely chopped
300g MEVGAL Feta Cheese (PDO), roughly crumbled
1 green and 1 orange pepper, cut into strips
200g MEVGAL Strained Yoghurt
2 eggs, beaten
Preheat the oven to 200˚C.
Put the chicken pieces, MEVGAL Feta Cheese and seasoning in a bowl. In a separate bowl, beat the eggs and mix together with the MEVGAL Strained Yoghurt. Combine with the chicken mixture.
Cut eight bases out of the puff pastry and lay them on eight individual baking trays. Divide the chicken mixture between them and garnish with the peppers. Bake the pies for 35 minutes, until they are golden on top.